Mozzarella-stuffed chicken with roast vegetables

  • 10 mins to prepare. 30 mins to cook.
  • Serves 4
This is a wonderful and super simple recipe to make. The Italian favourite will please the whole family.


  • 4 x 100g chicken breasts
  • 8 sundried tomatoes, in oil (drained)
  • 12 fresh basil leaves, torn
  • 250g reduced-fat mozzarella cheese (2 balls), sliced
  • 8 cloves of garlic, unpeeled
  • 4 dashes of white wine
  • 2 tsp of black pepper
  • 1 red pepper and 1 yellow pepper
  • 12 new potatoes, par-boiled
  • 2 courgettes
  • 2 tbs olive oil

Each serving contains

  • Calories 540 27%
  • Sugar 8g 9%
  • Fat 24.5g 35%
  • Saturates 8g 39%
  • Salt 1.4g 23%

of your guideline daily amount


1. Preheat oven to 200°C.

2. Make a deep cut in each chicken breast to form a pocket and fill these pockets with sundried tomatoes, basil and mozzarella. Place each chicken breast on a square of lightly greased foil.

3. Add 2 squashed but unpeeled garlic cloves, a dash of white wine and a pinch of freshly ground black pepper to each square of foil.

4. Draw in the foil from the corners and fold over to seal. Bake for 25-30 mins until chicken is cooked through and no longer pink.

5. De-seed the peppers and cut these, and the rest of the vegetables into evenly-sized pieces. Toss with olive oil and place on a non-stick baking tray. Cook in the oven along with the chicken.

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